Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. lcgc

    2nd worst thing about leaving Texas

    Finding good Tex-Mex
  2. lcgc

    Pellet Smokers in Competitions - Your opinion

    My wife and I started competing about three years ago and have had a blast so far.  One think I have noticed are more pellet smokers.  Every team I have ever set up next to always have the same opinion about these pellet smokers.  The opinion seems to be they are acceptable for the backyard bbq...
  3. lcgc

    Burger Cook Offs?

    We have BBQ comps, chili & steak cook offs. But I can't seem to find any burger cook offs anywhere in North Texas. Does anyone here have any info they could share?  
  4. lcgc

    My first Competition

    I sure would like to see some replies on this post.  I am in the same boat and have my first amateur competition in two weeks.
  5. lcgc

    50/50 Split?

    I will be entering my first amateur competition in a few weeks for a charity event. They have jackpot beans and BBQ sauce category as well that pays a 50/50 split. Does this mean the winner gets 50% of the winnings and the other 50% goes to the charity? I just want to make sure I am...
    • lcgc
    • Thread
    • Replies: 1
    • Forum: Events
  6. lcgc

    Basic Brisket Smoke

    You need to invest in a meat thermometer. It'll take all of the guessing out of the question.
  7. lcgc

    Basic Brisket Smoke

    Well, how did it turn out?
  8. lcgc

    Wild Boar Hams

    When you are ready to open the foil and start to pull, make sure not to discard the juice in the bottom of your foil.  You will need this!!!  After you pull/shred all of the meat, pour a good portion of the juice over the meat and mix it in with your hands.  How much you use is up to you.  I use...
  9. lcgc

    Wild Boar Hams

    When it reaches 165 I wrap it and put it in the oven (if it's the only thing I have on the smoker). If I'm smoking multiple things I will put it back on the smoker. Either way, it's finished at 202. By the time I wrap it has taken all the smoke it's going to take.
  10. lcgc

    Wild boar

    I'm from Texas so we have a ton of hogs.  Through my experience, hogs (especially boars) that are over 200lbs have more of a chance to be tough and gamey.  Especially the loin.  The best ones are the 150lb and below sows.  They are like butter. After we trap or shoot one we will typically take...
  11. lcgc

    Wild Boar Hams

    Wannabe, I have smoked A LOT of these.  Let me tell you, they are wonderful! Here's what I do: Get a bottle or jar of the creol butter or garlic butter and inject the ham or shoulder with that. Brand doesn't matter. You won't even taste it but it will help keep it moist. Do this the night...
  12. lcgc

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke two turkeys, brisket, and smoked Mac n cheese for Thanksgiving.”
  13. lcgc

    Anyone Ever Smoke a Blackbuck Ham?

    So we smoked the blackbuck this weekend.  Not good!!!  My buddy didn't bring any injectable marinade so it was dry, dry, dry.  Cooked it like a brisket and it took forever to get to 165.  But once it got there it shot to 200.  I think we will stick to grilling wild deer and goat from now on. 
  14. lcgc

    Basic Brisket Smoke

    If you're going to smoke it you MUST inject it.  We used to inject ours with Cajun Butter that you buy in a bottle.  I won't be as juicy at a brisket or pork shoulder but it's good.  If I had to choose between grilling and smoking venison I will grill 99 times out of 100.  We are actually...
  15. lcgc

    Anyone Ever Smoke a Blackbuck Ham?

    Looks like great minds think alike here.  I was thinking the same thing except wrapping at 165 and try to preserve as much natural juices as possible. I think we will inject it with creol butter marinade and cover it with squeeze butter when we wrap it.  It's going to be an experience!  I will...
  16. lcgc

    Anyone Ever Smoke a Blackbuck Ham?

    I am purchasing a new smoker for the deer lease this weekend.  One of my buddies just called and said he is going to bring a Blackbuck ham to smoke.  Have any of you ever done this?  I know they are in the goat/antelope family if this helps.  I have no idea what temp we will need to get it to...
  17. lcgc

    Basic Brisket Smoke

    HAHA!! I agree.  Opening weekend of dove season in Texas is next Sunday.  My dad says "Why don't you cook a brisket that Saturday?".  Keep in mind it will be 100+ degrees and I will have a billion chores to do. Fill feeders, fix feeders, fix my deer stand that the wind blew over, clean my...
  18. lcgc

    Basic Brisket Smoke

    I can't wait until I am able to do that!!!  I will leave it up to technology till then
  19. lcgc

    Basic Brisket Smoke

    I never use the toothpick test.  The thermometer tells me when it's ready.
  20. lcgc

    Basic Brisket Smoke

    I use the same method with pulled pork.  I smoked two shoulders yesterday.  They're like buttuh :)  Your briskets will turn out the same way.  If you want them to have a little more texture you will need to take them off at 195.
Top Bottom
Back
Clicky